Ingredients
- 8 ounces of angel hair pasta
- 1 tablespoon garlic, minced
- 1 red or orange pepper, seeded, sliced lengthways and then into 1/2” strips
- 1–2 tablespoon extra virgin olive oil
- 1/4–1/2 teaspoon red pepper flakes *Can add more or less per your hotness factor
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 cup white wine
- 1 cup
- Marinara Sauce
- 1/2 pound jumbo peeled and deveined tail-on shrimp (about 12–15 pieces)
Instructions
- Prepare pasta according to package directions.
- While the pasta is cooking, in a skillet over medium heat add the olive oil.
- Add the peppers and sauté for 2 minutes stirring occasionally.
- Add in the garlic and red pepper flakes; cook for 1 minute stirring as to not burn the garlic.
- Remove the pan from the heat and pour in the white wine.
- Return to the heat and stir to mix.
- After 1-2 minutes add in the marinara sauce and stir well to combine.
- By this time the pasta should be done. Drain and allow to rest in the colander while you cook the shrimp.
- Add the shrimp to the sauce and simmer for 2-3 minutes or until the shrimp are opaque.
- Plate the pasta then add the sauce and shrimp on top.
